pina colada cupcakes

Name: Pina Colada Cupcakes
Prep time: 15 min
Cook time: 20 min
Yield: 24
Cuisine: American
Ingredients: 1 box(es) Betty Crocker super moist yellow cake mix; 1/3 cup(s) vegetable oil; 1/4 cup(s) water; 1 teaspoon(s) rum extract; 1 can(s) crushed pineapple in juice, undrained, (8 oz); 3 - eggs; 1 teaspoon(s) coconut extract; 1 teaspoon(s) rum extract; 1 package(s) Betty Crocker whipped vanilla frosting, container (12 oz); 3/4 cup(s) shredded coconut

(5 RATINGS)

2.32K Pinches 18 Photos

Connie Osborn

AMHERST, OH

Updated on Mar 24, 2020

These cupcakes are so easy to make and always a hit at picnics or family gatherings!

Rate

Blue Ribbon Recipe

These are fabulous semi-homemade cupcakes that taste just like a pina colada. The cupcake itself has pineapple added to it which makes the cupcake very moist. Rum extract adds to the flavor. Rum and coconut extracts are added to the frosting giving it a tropical drink flavor. Topped with a little coconut makes this a fun party cupcake.

— The Test Kitchen

prep time 15 Min

cook time 20 Min

method Bake

yield 24 serving(s)

Ingredients

1 box Betty Crocker super moist yellow cake mix
1/3 cup vegetable oil
1/4 cup water
1 teaspoon rum extract
1 can crushed pineapple in juice, undrained, (8 oz)
3 - eggs
1 teaspoon coconut extract
1 teaspoon rum extract
1 package Betty Crocker whipped vanilla frosting, container (12 oz)
3/4 cup shredded coconut

How To Make pina colada cupcakes

Test Kitchen Tips

If you're making these for kids, we'd suggest cutting the extracts back to 1/4-1/2 teaspoon of each. The recipe as written may taste a little strong to them.

Step 1

Heat oven to 375°F (350°F for dark or non-stick pan). Place a paper baking cup in each of 24 regular-size muffin cups.

Step 2

In a large bowl, beat cake mix, oil, water, 1 teaspoon rum extract, the pineapple, and eggs with electric mixer on low speed for 30 seconds.
Step 3

Then beat on medium speed 2 minutes, scraping bowl occasionally.
Step 4

Divide batter evenly among muffin cups.
Step 5

Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean.
Step 6

Cool in pans 10 minutes.
Step 7

Remove from pans to a cooling rack. Cool completely, about 30 minutes.
Step 8

Stir coconut extract and 1 teaspoon rum extract into the frosting.
Step 9

Spread frosting on cupcakes.
Step 10

Dip tops of frosted cupcakes in coconut. Store loosely covered.
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